Temperatures are still frigid here in N.J., and the snow is falling yet again. But, I’m knee deep into preparations for spring! With just a few more days left in February, I’ve got to get a move on my Wellness Committee duties at my children’s school.
As co-chair of the committee, one of my jobs is to come up with fun and exciting ways to engage the kids in healthy eating habits. We’ll be celebrating National Nutrition Month in March and our school garden needs to be planned out and expanded. Because the garden program was so successful last year, we applied for a grant from the Whole Kids Foundation to expand it so that every child in the school would have an opportunity to be involved, learn and even taste the vegetables grown from it. Last week we got word that we received the grant! Yes, totally exciting and overwhelming at the same time! Lots and lots of work to be done, but all for such a wonderful cause! It actually blows my mind to think that as of a year or two ago, few people had ever heard the term “Wellness Committee” or knew what one was. I will be talking more about gardens and wellness programs in next month’s posts. For now, I want to share a story with you. Yesterday, my daughter came home from school and said, “mom, you do a great job telling kids at school what to eat, but I want you to talk more about what you shouldn’t eat, like the foods with all those terrible ingredients in them!” She said, “and if you don’t do it, I will!” At that moment I was speechless. Not only was I incredibly proud of her, but she reinforced my belief of how critical it is to raise a new generation of kids who think about the food they eat, where it comes from and what’s in it. Something my generation certainly didn’t do and we are paying the price for it.
I have hope that the efforts we make to teach our kids good habits will eventually pay off, even if at times it’s a struggle. We just need to stick with it and set good examples. So, before I go this week, I want to leave you with a Quick Weeknight Meal that perhaps even the kids can help prepare. This frittata is lightened up a little by using egg whites, but is definitely not lacking in flavor! Frittatas are really simple to make and you can add just about anything to them. I absolutely love leeks and the flavor they bring to a dish. I decided to combine them with mushrooms and spinach in this tasty frittata.
Pair it with a garden salad and some whole grain bread or potatoes and you have yourself a meal the whole family will enjoy!
Spinach & Leek Frittata
- 6 large eggs
- 1 cup egg whites
- 1 cup white mushrooms cleaned and sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large leek or 2 small sliced
- 1 cup spinach
- kosher salt
- feta cheese to crumble on top (optional)
Turn on broiler to high. Whisk together eggs and whites with a dash of salt and pepper in a large bowl and set aside. In a medium non-stick oven proof skillet, heat the butter and oil over medium heat and sauté the leeks and mushrooms until leeks are softened and mushrooms golden brown about 5 min. Add spinach and sauté for another minute until wilted. Pour eggs on top of vegetable mixture. Let sit for about 2-3 minutes so that eggs begin to set in pan. Transfer skillet to broiler to finish cooking another 2-3 minutes. Remove once eggs appear set and top is slightly golden brown. Using a spatula gently guide frittata out of pan onto plate to slice.